Got the BGE up to nearly 900 F last night, for makin' some delicious Chicken Tikka Masala (Blumenthal type).

Need a new gasket.

It was the last night that my dad and stepmom were in town. I like the idea of a sacrificial gasket-melting for a big event.

lol

Mine went bye-bye when I decided to "burn it out" and never thought about what would happen to the gasket. Man it was glowing red inside the cooker. I must have cleared 1100F in there- but it looked as new inside as the day I bought it.

So far I haven't replaced the gasket. Doesn't seem to affect the performance though I do notice a little convection escaping through the millimeter gap. I'm thinking of making my own instead of throwing $20 towards a new one.

Any ideas?

Logged

The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis

One of these days I'm going to buy a BGE. I need another BBQ grill like I need a hole in my head but they are very appealing. I like their thermal capacity and their ability to hold their temperature.

The Egg has helped transform my que'ing, smoking and grilling due to the control and efficiency. However, I'm considering selling it and buying an thick-walled offset with a smoker box. Unfortunately, the Egg is just too limited on space and it doesn't have a cool spot anywhere to move meat/food. It's all or nothing baby...

I'd like the offset with a smoker-box so I can grill, smoke or que in the main chamber and cold smoke hanging sausages and meat in the box. Not at the same time obviously but it's impossible to hang sausage properly in the Egg's dome space.

Not exactly what I want but something along the lines of this:

Logged

The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis

One of these days I'm going to buy a BGE. I need another BBQ grill like I need a hole in my head but they are very appealing. I like their thermal capacity and their ability to hold their temperature.

The Egg has helped transform my que'ing, smoking and grilling due to the control and efficiency. However, I'm considering selling it and buying an thick-walled offset with a smoker box. Unfortunately, the Egg is just too limited on space and it doesn't have a cool spot anywhere to move meat/food. It's all or nothing baby...

I'd like the offset with a smoker-box so I can grill, smoke or que in the main chamber and cold smoke hanging sausages and meat in the box. Not at the same time obviously but it's impossible to hang sausage properly in the Egg's dome space.

...but it sure is very cool looking. I'll bet could do some serious Q on that equipment.

I think you cover all the bases with that unit!

Halfway leaning towards an electric puck smoker but don;t really want to be tied to buying "pucks" from someone. I'm sure I could come up with DIY puck. But people do rave about their electric smokers...

Dunno

Logged

The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis

Just ordered a Cookshack Smokette Elite for my parents. Excellent quality electric smoker, can use chunks for smoke. Smaller home version of the commercial Fast Eddie Cookshack. Couple buddies in town have them and are quite happy with the food coming out of these things.

I learned today that pork hocks need to be brined or soaked in buttermilk before cooking. I put two after cleaning well in a pot of mustard greens. There was still that musty funk that I find disagreeable. When I brined/cured them before the funk had vanished. I popped these in a 400* oven and further roasted them for 45 minutes. Ate them with sauerkraut and carrots- thankfully I had plenty of homemade spicy ground mustard as a condiment because to combat the odor.

I learned today that pork hocks need to be brined or soaked in buttermilk before cooking. I put two after cleaning well in a pot of mustard greens. There was still that musty funk that I find disagreeable. When I brined/cured them before the funk had vanished. I popped these in a 400* oven and further roasted them for 45 minutes. Ate them with sauerkraut and carrots- thankfully I had plenty of homemade spicy ground mustard as a condiment because to combat the odor.

I find the best way to prepare smoked ham hocks is to stew them after smoking. The instilled flavor and aroma goes well with a tomato based stew or vegetable based soup/stew. Otherwise the flavor and texture of the meat is just a little overpowering and tough to deal with.

Ron, we get these at Prost. They are awesome, mild smoky flavor and very tender. Next time you're over, we should stop by. I hear they have doubled the beers they have avaialble on tap, too! Sehr gut!

Fliegende Schweinchen

Have you ever seen pigs fly? Well ours do! Our veryown flying pigs are bone in ham hocks that are so tenderit’ll blow your mind. They come in orders of four and withyour choice of hot sauce, honey mustard, Barbecue, or our veryown boozy sauce for dipping…$9.95

Have you ever seen pigs fly? Well ours do! Our veryown flying pigs are bone in ham hocks that are so tenderit’ll blow your mind. They come in orders of four and withyour choice of hot sauce, honey mustard, Barbecue, or our veryown boozy sauce for dipping…$9.95

Wow, orders of four for $9.95? They have to be much smaller than what I had in Germany. One was a meal, with potatoes and rotkohl.

Just ordered a Cookshack Smokette Elite for my parents. Excellent quality electric smoker, can use chunks for smoke. Smaller home version of the commercial Fast Eddie Cookshack. Couple buddies in town have them and are quite happy with the food coming out of these things.